Папки: Beef, veal, game meats
6 lbs of beef cheeks. Start by browning your salted pieces of meat in the Dutch oven with the mix of butter and oil . Work in batches on the medium heat .
When all the meat is done set it aside.
Add cut into halves 8 shallots and cook for 3-4 minutes then add 4-5 cloves of garlic ( chopped) and few sprigs of fresh thyme
Give it a couple of minutes and add a bottle of red wine ( not cooking wine!) bring it to the boil and cook on high until half of it evaporates; add 100g of chopped dark ( not less than 80
good quality chocolate, let it melt and return the meat to the pot then add homemade beef or chicken stock ( or good quality store bought) enough to cover the meat. Bring to boil again and place in the oven preheated for 275-300F for 4.5-5 hours.
When the time is up take the pot out of the oven, carefully remove the meat and place the pot on high heat on the stove. At this point I added 4 tablespoons of marinated in rum
raisins and prunes (jam or preserves of any kind will work, I just had it on hand)
Let it come to boil then blend it with an immersion blender and cook on medium till it’s thickened nicely
Adjust seasoning , it should be sweet and sour
Return meat to the pan and it’s done
When all the meat is done set it aside.
Add cut into halves 8 shallots and cook for 3-4 minutes then add 4-5 cloves of garlic ( chopped) and few sprigs of fresh thyme
Give it a couple of minutes and add a bottle of red wine ( not cooking wine!) bring it to the boil and cook on high until half of it evaporates; add 100g of chopped dark ( not less than 80
good quality chocolate, let it melt and return the meat to the pot then add homemade beef or chicken stock ( or good quality store bought) enough to cover the meat. Bring to boil again and place in the oven preheated for 275-300F for 4.5-5 hours.When the time is up take the pot out of the oven, carefully remove the meat and place the pot on high heat on the stove. At this point I added 4 tablespoons of marinated in rum
raisins and prunes (jam or preserves of any kind will work, I just had it on hand)
Let it come to boil then blend it with an immersion blender and cook on medium till it’s thickened nicely
Adjust seasoning , it should be sweet and sour
Return meat to the pan and it’s done